How does that sound? How about how does that look?They’re a fun twist on the ordinary, which you may know is what I’m all about. Still simple, but with a creative twist.

Just use your favorite pancake recipe as the base. Then mix a stick of melted butter with about 3/4 cup dark brown sugar and 1 tablespoon of cinnamon and mix well. Set aside to cool. Mix your pancake batter. Now mix your glaze. I used mascarpone instead of cream cheese, a healthy dose of pure maple syrup and powdered sugar and whisked until I ended up with a nice pourable consistency.

You’ll need to make sure the consistency of the brown sugar mixture is pourable but still thick and grainy, as you’ll want it to hold its shape when you swirl it onto the pancake.

Pour your pancake batter onto a hot griddle and just when you see the first sign of bubbles in the batter, squeeze the sugar mixture into the batter, starting in the center, working around toward the outside in a concentric circle. Then when the pancake is golden on the bottom, just flip. Lower the heat to low/simmer and cook on the swirl side for a couple minutes. Then flip back over, turn off the heat and let sit for about 30 seconds while the caramelized sugar sets up.

To serve, pile the pancakes on a plate, drizzle the maple cream glaze around the pancake in the same pattern and serve with a side of maple syrup, though you may not need it.

Tastes like a cross between a pancake and cinnamon bun! Enjoy!

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First, forget the store bought marshmallows, make your own! (try Martha Stewart’s recipe) Then cut graham crackers in small squares (about an inch or so). I cut the marshmallows into squares, topped each cracker with a chocolate ganache (my recipe, in The Art of Breakfast) and then sandwich. Then another dab of the ganache and a bit of toasted coconut! Voila! Mini S’Mores! That’s foodporn 🙂

This was one of the most surprising and requested recipes we served at the inn, probably because of its simplicity and the health benefits of oats. It was surprising as many people who don’t typically like oatmeal really enjoyed this because of its cake-like texture. I even kept pre-printed cards with the inn’s logo and recipe at the checkout desk in anticipation of the request! Give it a try: you just might convert some oatmeal naysayers like I did.

Pour the mixture into a greased 9×13 glass baking dish, cover with plastic wrap, and chill in the refrigerator overnight.

Preheat the oven to 350 degrees. Remove the dish from refrigerator and allow to sit while oven is heating.

Bake uncovered for 30 minutes, until lightly brown on top. Cut into squares, place in shallow bowl, and top with a good amount of the Vanilla Cream, a nice drizzle of the Rhubarb Sauce and garnish with some fresh sliced strawberries.

This freezes and rewarms in the microwave beautifully. Kids will love it for a healthier breakfast!

Cook the rhubarb, water, and sugar in a medium saucepan, covered, for 20 to 25 minutes until soft. Remove from the heat and puree with an immersion blender until smooth. Serve immediately or let cool and refrigerate until ready to use. Warm in the microwave before serving. This can be stored in the refrigerator for up to 3 days or in the freezer for 4 weeks.

Combine the two sticks of butter and sugar in a mixer and beat with a paddle attachment for about a minute. Add the sour cream and eggs and mix until smooth. Fold in the vanilla, flour, salt, and baking powder. Pour just under half of the batter into a well greased Bundt pan.

Melt the half stick of butter. Mix it together with the cinnamon, brown sugar, and pecans, Pour the mixture on top of the batter in the center. Layer the remaining batter.

Bake for 50 to 60 minutes, until a toothpick comes out clean. Allow to cool completely before removing from the pan. (If you’re making muffins or in 9×12 pan, reduce the baking time to about 35-40 minutes.)

2. Mix the pitted cherries with the sugar, port,
balsamic, dissolved arrow root powder, and cocoa
and put into medium saucepan. Cook over medium
heat until sauce comes to a boil. Remove cherries and boil
sauce 2 to 3 minutes longer to thicken. Remove from heat and
place cherries back into sauce and allow to rest.

4. Spread the softened cream cheese on the pastry. Spread the chocolate shavings
(or chips) evenly over the cream cheese. And using a slotted spoon, place the
cherries in a single layer over chocolate.

The Danforth’s kitchen seems home to me, it’s one of Kim Swan’s inns and the one where I hold the Art of Breakfast cooking workshops for Maine’s Innkeeping Academy that we started a little over a year ago.

I love to show how combining simple ingredients in unique ways can elevate breakfast and add a touch of sophistication.